IRIS
SUMMO, CARMINE
 Distribuzione geografica
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Continente #
NA - Nord America 12.852
AS - Asia 6.102
EU - Europa 5.416
SA - Sud America 1.503
AF - Africa 240
OC - Oceania 28
Continente sconosciuto - Info sul continente non disponibili 6
Totale 26.147
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Nazione #
US - Stati Uniti d'America 12.619
SG - Singapore 2.568
IT - Italia 1.663
CN - Cina 1.351
BR - Brasile 1.242
HK - Hong Kong 868
SE - Svezia 678
RU - Federazione Russa 666
DE - Germania 510
VN - Vietnam 358
FI - Finlandia 337
UA - Ucraina 315
GB - Regno Unito 313
FR - Francia 248
IN - India 168
ID - Indonesia 150
CA - Canada 114
TR - Turchia 97
AR - Argentina 96
BE - Belgio 96
MX - Messico 86
NL - Olanda 86
CZ - Repubblica Ceca 82
ES - Italia 78
PH - Filippine 74
BD - Bangladesh 69
RO - Romania 66
PL - Polonia 54
ZA - Sudafrica 54
CI - Costa d'Avorio 51
IE - Irlanda 47
JP - Giappone 47
KR - Corea 45
EC - Ecuador 43
PK - Pakistan 43
IQ - Iraq 41
IR - Iran 41
AT - Austria 36
EG - Egitto 32
TW - Taiwan 32
CO - Colombia 31
TH - Thailandia 29
CL - Cile 26
TN - Tunisia 24
GR - Grecia 21
AE - Emirati Arabi Uniti 20
LT - Lituania 20
MY - Malesia 20
AU - Australia 19
SA - Arabia Saudita 19
HU - Ungheria 17
PY - Paraguay 16
DK - Danimarca 15
GH - Ghana 15
KE - Kenya 15
MA - Marocco 15
PE - Perù 15
VE - Venezuela 14
HR - Croazia 12
UY - Uruguay 12
DZ - Algeria 11
PT - Portogallo 11
ET - Etiopia 9
RS - Serbia 8
BO - Bolivia 7
KZ - Kazakistan 7
NO - Norvegia 7
NZ - Nuova Zelanda 7
UZ - Uzbekistan 7
AZ - Azerbaigian 6
EE - Estonia 6
JM - Giamaica 6
JO - Giordania 6
BA - Bosnia-Erzegovina 5
EU - Europa 5
KG - Kirghizistan 5
NI - Nicaragua 5
PA - Panama 5
CH - Svizzera 4
HN - Honduras 4
IL - Israele 4
LB - Libano 4
NP - Nepal 4
TT - Trinidad e Tobago 4
BG - Bulgaria 3
BH - Bahrain 3
CR - Costa Rica 3
GE - Georgia 3
GT - Guatemala 3
NG - Nigeria 3
SI - Slovenia 3
SY - Repubblica araba siriana 3
AL - Albania 2
AM - Armenia 2
AO - Angola 2
BJ - Benin 2
GI - Gibilterra 2
MD - Moldavia 2
MN - Mongolia 2
PF - Polinesia Francese 2
Totale 26.126
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Città #
Fairfield 1.477
Ashburn 1.378
Singapore 1.223
Chandler 1.095
Woodbridge 877
Hong Kong 859
Jacksonville 734
Houston 636
Seattle 588
Nyköping 529
Cambridge 516
Wilmington 476
Beijing 432
Ann Arbor 376
Bari 343
Roxbury 244
Lawrence 243
Dallas 236
Nanjing 230
New York 212
Los Angeles 190
Princeton 165
Munich 159
Ho Chi Minh City 148
Des Moines 142
Boardman 127
Rome 113
Helsinki 109
Jakarta 103
Inglewood 98
São Paulo 90
Santa Clara 85
Buffalo 79
San Diego 76
Brussels 74
Hanoi 72
London 66
Milan 66
Moscow 56
Brooklyn 55
Frankfurt am Main 54
Nanchang 52
Dearborn 51
Abidjan 50
Shenyang 50
Brno 48
Hebei 48
Fragagnano 47
Dublin 45
Chicago 44
Paris 44
Jiaxing 41
Warsaw 40
Barletta 36
Belo Horizonte 36
Rio de Janeiro 36
Council Bluffs 34
The Dalles 34
Tokyo 33
Pune 32
San Francisco 32
Turku 30
Florence 28
Montreal 28
Shanghai 27
Somerville 27
Brasília 26
Changsha 26
Columbus 26
Naples 26
Olomouc 26
Amsterdam 25
Stockholm 25
Quito 24
Chennai 23
Dong Ket 23
Johannesburg 23
Nuremberg 23
Toronto 23
Boston 22
Parma 22
Redwood City 22
Tianjin 22
Turin 22
Denver 21
Dhaka 21
Phoenix 21
Atlanta 20
Guangzhou 20
Istanbul 20
Washington 20
Palermo 19
Ankara 18
Charlotte 18
Floreşti 18
Falkenstein 17
Porto Alegre 16
Bitonto 15
Bologna 15
Campinas 15
Totale 16.527
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Nome #
Evaluation of total phenolic content in virgin olive oil using fluorescence excitation–emission spectroscopy coupled with chemometrics 253
Volatiles and acceptability of liqueurs from kumquat and grapefruit 195
Legume-Based Dairy Substitutes: From Traditional Food to Recent Findings 187
Green extracts from Coratina olive cultivar leaves: Antioxidant characterization and biological activity 180
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour 169
Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound 167
Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley 166
Is the biogenic amine content of italian and romanian craft beers a healthy issue for consumers? 165
Amino acid and fatty acid compositions of texturized vegetable proteins 163
An easy and green tool for olive oils labelling according to the contents of hydroxytyrosol and tyrosol derivatives: Extraction with a natural deep eutectic solvent and direct spectrophotometric analysis 162
Olive leaf extract as natural preservative 161
Evolution of the oxidative stability, bio-active compounds and color characteristics of non-thermally treated vegetable pâtés during frozen storage 157
Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products 155
Shelf life assessment of industrial durum wheat bread as a function of packaging system 155
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product 155
Chemical and thermal evaluation of olive oil refining at different oxidative levels 154
Chemical and molecular characterization of crude oil obtained by olive-pomace recentrifugation 153
Assessment of the Influence of the Decanter Set-up During Continuous Processing of Olives at Different Pigmentation Index 151
Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy 151
Industrial trials on coadjuvants in olive oil extraction process: Effect on rheological properties, energy consumption, oil yield and olive oil characteristics 150
NEW FORMULATIONS OF OLIVE-BASED PÂTÉ: DEVELOPMENT AND QUALITY 150
Effectiveness of Oat-Hull-Based Ingredient as Fat Replacer to Produce Low Fat Burger with High Beta-Glucans Content 148
Production and characterization of functional biscuits obtained from purple wheat 145
As oil blending affects physical, chemical, and sensory characteristics of flavoured olive oils 145
Data on the chemical composition, bioactive compounds, fatty acid composition, physico-chemical and functional properties of a global chickpea collection 144
L’autenticazione degli alimenti: tecnologie, sfide e opportunità 141
A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products 141
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols 141
Exploitation of the nutritional and functional characteristics of traditional Italian legumes: the potential of sourdough fermentation 141
Use of olive leaf extract to reduce lipid oxidation of baked snacks 141
Studio del profilo dei composti volatili della pasta per il monitoraggio delle modalità di essiccazione 140
Effect of acorn flour on the physico-chemical and sensory properties of biscuits 139
The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers. 138
Il profilo aromatico dei taralli 137
Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives 137
Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract 135
Fat replacement in shortbread cookies using an emulsion filled gel based on inulin and extra virgin olive oil 134
Combined effects of a natural Allium spp. extract and modified atmospheres packaging on shelf life extension of olive-based paste 134
Spectroscopic techniques and chemometrics in analysis of blends of extra virgin with refined and mild deodorized olive oils. 133
Impiego di antiossidanti naturali per aumentare la stabilità ossidativa ed estendere la shelf-life dei taralli 133
The use of durum wheat oil in the preparation of Focaccia: tradition, innovation, and sustainability 132
Sviluppo di burger a base di legumi 131
Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils 127
Nutritional, physico-chemical and functional characterization of a global chickpea collection 127
Il frazionamento a secco per lo sviluppo di ingredienti sostenibili e alimenti innovativi 126
Chemical characteristics and lipid fraction quality of sardines (Sardina pilchardus W.): influence of sex and length 125
Rheological and textural characterization of batter and sponge cake formulated with dry-fractionated legume proteins as egg-replacer. 125
A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium 124
Towards green analysis of virgin olive oil phenolic compounds: Extraction by a natural deep eutectic solvent and direct spectrophotometric detection 123
Distinct Effects of two Almond Cultivars on Agreeability and Gastrointestinal Motility in Healthy Subjects: more than mere Nutraceuticals 123
Influence of homogenization time and speed on rheological and volatile composition in olive-based pâtés 123
Extraction of phenolic compounds from extra virgin olive oil by a natural deep eutectic solvent: Data on UV absorption of the extracts 123
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East 123
Evolution and perspectives of cultivar identification and traceability from tree to oil and table olives by means of DNA markers 122
Olive leaf extracts act as modulators of the human immune response 122
Analysis of volatile oxidation compounds in breakfast cereals. Effects of the employment of natural antioxidants 121
An “Omics” Approach for Lipid Oxidation in Foods: The Case of Free Fatty Acids in Bulk Purified Olive Oil 121
Effect of salt reduction on quality and acceptability of durum wheat bread 121
The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products 121
Lipid degradation and sensory characteristics of ripened sausages packed in modified atmosphere at different carbon dioxide concentrations 121
Authentication of ripened sausages according to the animals rearing system by NIR hyperspectral imaging 121
Effect of processing variables on the physico-chemical characteristics and aroma of borş, a traditional beverage derived from wheat bran 120
Effect of organic and mineral fertilization on faba bean (Vicia faba L.) 120
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production 119
A reliable analytical procedure to discover table grape DNA adulteration in industrial wines and musts 118
Evaluation of the chemical and nutritional characteristics of almonds (Prunus dulcis (Mill). D.A.Webb) as influenced by harvest time and cultivar 117
Characterisation of traditional Albanian breads derived from different cereals 116
Use of starter cultures for table olives fermentation as possibility to improve the quality of thermally stabilized olive-based paste 116
Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis 116
Antioxidant characterization and use of olive leaf extract to improve the shelf life of foods. 116
Caratterizzazione chimica e biologica di estratti di foglie di olivo e impiego in matrici alimentari 115
Vacuum-packed ripened sausages: evolution of volatile compounds during storage 114
Influence of the feed pipe position of an industrial scale two-phase decanter on extraction efficiency and chemical-sensory characteristics of virgin olive oil 113
Influence of the thermal stabilization process on the volatile profile of canned tomato-based food 113
Shelf life of stored not pasteurized olive-based pâtés 113
Influence of processing and storage time on the lipidic fraction of taralli 112
Influence of the preparation process on the chemical composition and nutritional value of canned purée of kabuli and Apulian black chickpeas 112
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters 112
Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics 111
Influence of calcium carbonate on extraction yield and quality of extra virgin oil from olive (Olea europaea L. cv. Coratina) 110
Study of the influence of technological coadjuvants on enzyme activities and phenolic and volatile compounds in virgin olive oil by a response surface methodology approach 109
Evolution of the volatile compounds of ripened sausages as a function of both storage time and composition of packaging atmosphere 108
Impiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno 107
Has the use of talc an effect on yield and extra virgin olive oil quality? 107
First and second centrifugation of olive paste: influence of talc addition on yield, chemical composition and volatile compounds of the oils 107
Characterisation and quality assessment of ripened sausages in relation to the origin of raw material used 105
In vitro and in vivo nutraceutical characterization of two chickpea accessions: Differential effects on hepatic lipid over-accumulation 105
Antinutritional factors, mineral composition and functional properties of dry fractionated flours as influenced by the type of pulse 105
Everything Should Be as Simple as It Can Be. But Not Simpler. Does Food Lipid Oxidation Require an Omics Approach? 103
High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: an approach to their differentiation 102
Vacuum-packed ripened sausages: evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties 102
Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils 101
Authentication of meat and meat products using near infrared spectroscopy and hyperspectral imaging 100
Fatty acid composition and degradation level of the oils used in canned fish as a function of the different types of fish 100
Calcium carbonate effect on alkyl esters and enzymatic activities during olive processing 100
Bambina cultivar, a minor Apulian variety: Maturation profile, composition of drupes and chemical characterization of virgin oil 100
Data on the proximate composition, bioactive compounds, physicochemical and functional properties of a collection of faba beans (Vicia faba L.) and lentils (Lens culinaris Medik.) 99
Variations of the sensory profile of durum wheat Altamura PDO (Protected Designation of Origin) bread during staling 98
Diacylglycerol isomers in extra virgin olive oil: effect of different storage conditions. 98
Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds 98
Totale 12.985
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Categoria #
all - tutte 119.870
article - articoli 0
book - libri 0
conference - conferenze 0
curatela - curatele 0
other - altro 0
patent - brevetti 0
selected - selezionate 0
volume - volumi 0
Totale 119.870
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Totale Lug Ago Sett Ott Nov Dic Gen Feb Mar Apr Mag Giu
2020/20211.309 0 0 0 0 0 119 227 121 187 334 179 142
2021/20221.742 70 245 37 106 84 112 61 109 122 87 243 466
2022/20233.043 437 301 204 237 388 421 41 283 543 33 85 70
2023/20241.447 100 215 70 96 111 363 67 55 47 92 64 167
2024/20256.804 295 238 552 317 311 662 499 709 425 365 785 1.646
2025/20265.899 1.683 660 771 1.247 1.358 180 0 0 0 0 0 0
Totale 26.971